scone recipes

Well friends, I made up for the prior weekend’s purposeful antisocial agenda by emerging from my cocoon as a full-fledged social butterfly this weekend. Celebrating a friend’s birthday at The Foundry, treating Lydia’s cousin to a one-night version of the Dallas Experience (drinks overlooking the skyline at NYLO followed by late-night early morning Velvet Taco), hot dogs behind home plate at a Rangers game, North Park shopping and a Teavana splurge followed by Rusty Tacos with a visiting Fort Worth friend, Sunday brunch with Lydia and our loverly friends…whew.

I’ve also recently become a tad addicted to Instagram as of late so you can even see the discrepancy for yourselves.

Last weekend:

This weekend:

Which leads me to the below recipe, found at Sarah Bakes Gluten Free Treats. It was pretty delicious while, like all things gluten-free/vegan baking, pretty trial and error. For example, I subbed Bob’s Red Mill baking flour for her flour blend in an effort to be financially and time efficient (read: cheap and lazy). This led to more of a cupcake-like batter consistency than cookie-like, resulting in a first round of very flat, wide wanna-be “scones.” Using only about 2/3’s of the called for coconut milk and adding in a little more flour definitely helped the next time around!

They ended up being a pretty big brunch success, and testing two batches means I get to start my mornings all week long with baked sweetness I can actually eat. We also enjoyed White Peach Gin Fizz cocktails, which fit my gin phase and peach craving quite nicely. So nicely in fact, that I forgot to take a picture in all the excitement of actually drinking them so you’ll just have to take my word for it or try the recipe out for yourselves…